4.2.1 Pre Read.docx

Contents {#contents.TOCHeading} ======== [Maturity and Tenderness 2](#maturity-and-tenderness) [Types of poultry 2](#types-of-poultry) [Chicken 2](#chicken) [Thigh 2](#thigh) [Minced chicken 2](#minced-chicken) [Drumstick 2](#drumstick) [Goujons 2](#goujons) [Whole leg 3](#whole-leg) [Whole...

Contents {#contents.TOCHeading} ======== [Maturity and Tenderness 2](#maturity-and-tenderness) [Types of poultry 2](#types-of-poultry) [Chicken 2](#chicken) [Thigh 2](#thigh) [Minced chicken 2](#minced-chicken) [Drumstick 2](#drumstick) [Goujons 2](#goujons) [Whole leg 3](#whole-leg) [Whole wing 3](#whole-wing) [Breast 3](#breast) [Free-Range Chickens 3](#free-range-chickens) [Turkey 3](#turkey) [Duck 3](#duck) Due to their variety, popularity, and low cost, poultry meals are ideal for all types of food-service establishments, from fine dining to cafeterias and fast-food restaurants. Furthermore, chicken and turkey are popular among dieters since they are lower in fat and cholesterol than other meats. In some ways, learning about chicken is easier than learning about buff or lamb. Chickens, turkeys, and other poultry are not diced up as finely because they are much smaller. However, because poultry has its own set of cooking concerns, it is vital to recognise both the similarities and differences between meat and poultry. 4.2.1 Composition and Structure Poultry flesh, like buff and lamb, is muscle tissue. Its composition and structure are nearly identical to those of meat. Remember that muscle tissue is made up of - 75% water, - 20% protein, and - 5% fat. Other elements, notably glucose, are present in trace amounts. Muscles are made up of muscular fibres kept together in bundles by connective tissue. Maturity and Tenderness ----------------------- We learnt previously, that the tenderness of a piece of meat---or poultry---is related to connective tissue, and that connective tissue rises with 1. Muscle use or exercise. In poultry, use or exercise is less important. Because most poultry is so young, it is relatively delicate all over. However, there are distinctions between light and dark meat, which will be examined further in this unit. 2. The animal\'s or bird\'s maturity or age. When choosing poultry, maturity is an important factor to consider. Young, tender birds are prepared using both dry-heat and moist-heat methods, such as broiling, frying, and roasting. Slow, moist heat is required to make older, harder birds palatable. Types of poultry ================ Chicken ------- Chicken is the most extensively consumed meat in the world, thanks to its succulent, mild-flavored flesh that absorbs a wide range of flavours. Chickens were originally raised by smallholders for their eggs; once they were too old to lay, the birds were only appropriate for boiling, and a roast chicken was a costly treat. Today, millions of hens are farmed, typically in highly intense facilities, and chicken is the cheapest meat to buy. Tender meat is found in broilers or roasters that are around 12 weeks old; older boiling fowls must be stewed but have good flavour. Capons are castrated males that have been fattened to develop soft, generous breasts. The skin and fat of corn-fed chicken are highly yellow. FLAVOUR PAIRINGS Onion, garlic, mushrooms, tomatoes, lemon, cashews, coconut, chilli, thyme, tarragon, paprika, cardamom, cumin, saffron, sesame, soy sauce, bacon, cream, wine. CLASSIC RECIPES Coq au vin, pollo alla Marengo, poulet à l'estragon, chicken korma, Chicken Kiev, Circassian chicken, waterzooi. ### Thigh Chicken thighs, whether sold skin on or skinless, bone-in or boneless, have extremely luscious meat. They\'re great grilled with the skin on or marinated and cooked. They can be stuffed and wrapped up after being boned out. ### Minced chicken Minced chicken can be used in place of buff mince in a variety of meals, including extra-lean burgers and meatballs. ### Drumstick Drumsticks, the tail end of the leg, make excellent finger food and are popular roasted or grilled, whether plain, seasoned, or covered with sauce. ### Goujons Chicken goujons are skinless breast meat slices or small fillets from the inside of the breast. They are wonderful when marinated and used in stir-fries. ### Whole leg A leg joint, which includes the thigh and drumstick, is ideal for grilling with a spicy coating or for delectable soups like coq au vin. ### Whole wing Wings have a lot of skin and bone in comparison to meat, yet they make great finger food and are popular as both barbecued buffalo wings and stock. ### Breast The breast, one of the most popular cuts, is available bone-in or boned, skin on or skinned. The boneless chicken breast is a popular cut since it is soft and simple to prepare. Lean skinless boneless chicken breasts can be used whole for chicken Kiev or pounded thinly for escalopes. ### Free-Range Chickens The vast majority of chickens offered on the market are produced by large firms that keep their fowl indoors in strictly controlled environments and feed them precisely monitored diets. This process allows the business to produce healthy hens quickly and in large quantities in order to meet the industry\'s enormous demand. Many people feel that because these hens are not allowed to walk freely outside, they lack flavour. Some farmers respond by offering free-range chickens, who are allowed to roam freely and eat outside in a more natural environment. It is critical to realise that free-range hens have no legal classification and are substantially more expensive than conventional chickens. Many individuals, however, believe that free-range chickens are more flavourful and worth the extra cost. Because quality varies by grower, extensive taste testing is essential to determine whether you want to purchase free-range poultry for your business. Turkey ------ Modern turkeys are descended from the smaller North American wild turkey. Nowadays, they are mostly raised industrially, but there are a few free-range luxury birds available, such as the bronze turkey, that have greater texture and flavour. A whole turkey weighs an average of 5.5kg (12lb); lesser birds are available outside of the holiday season. Turkey meat is leaner than chicken meat. The black (leg) meat has fatter and is more tender than the white (breast) meat. FLAVOUR PAIRINGS Garlic, onion, bacon, mushrooms, tomatoes, chilli, coriander, sage, cranberry, lemon, chestnuts, cardamom, chocolate. CLASSIC RECIPES Turkey schnitzel, devilled turkey legs, roast stuffed turkey, mole poblano. Duck ---- Domestication of ducks dates back over 4,000 years. They are now intensively bred. The majority of breeds are descended from wild mallards and have dark meat with a thick layer of fat under the skin; those bred from the Muscovy duck are larger and leaner. The flesh-to-fat-and-bone ratio is low in all duck, but the meat is incredibly flavourful and rich. Where duck is primarily raised for foie gras, much of the carcass is converted into confit (duck parts preserved in duck fat). Cooking fat is also available separately. FLAVOUR PAIRINGS Ginger, garlic, spring onion, sage, turnips, apples, cherries, cranberries, plums, orange, olives, almonds, soy sauce, hoisin sauce, honey, vinegar, wine. CLASSIC RECIPES Peking duck, duck confit, faisinjan, duck in orange sauce, pato con peras, anatra alla Bartolomeo Scappi, cassoulet, pasticcio.